Nut-Free Chipotle Brisket Bowl
Indulge in the smoky, savory goodness of our Nut-Free Chipotle Brisket Bowl—a hearty, satisfying dish perfect for weeknight dinners or meal prep. This flavorful recipe features tender, slow-roasted beef brisket seasoned with a bold blend of smoked paprika, cumin, and chipotle peppers in adobo sauce, all simmered to perfection in a rich tomato and beef broth sauce. Served over a bed of nutty brown rice and layered with vibrant toppings like black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a dollop of tangy sour cream, this dish is a symphony of textures and flavors. With its nut-free ingredients and wholesome components, it’s an excellent option for those with dietary restrictions. Garnished with fresh cilantro and a splash of lime juice, these brisket bowls are as nutritious as they are delicious—ideal for a comforting meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 2 tablespoons Olive oil
- 1 Yellow onion, chopped
- 4 Garlic cloves, minced
- 2 Chipotle peppers in adobo sauce, chopped
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 2 tablespoons Lime juice
- 2 cups Brown rice
- 4 cups Water
- 1 can Black beans, drained and rinsed
- 1 cup Corn kernels, cooked
- 1 cup Cherry tomatoes, halved
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro leaves, chopped
- 0.5 teaspoon Salt
- 0.25 cup Sour cream
Instructions
Preheat the oven to 300°F (150°C).
In a small bowl, mix together 1 teaspoon salt, 1 teaspoon black pepper, smoked paprika, and ground cumin. Rub the spice mixture all over the brisket.
Heat olive oil in a large oven-safe pot over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and chopped chipotle peppers, stir, and cook for another minute.
Stir in the tomato paste and beef broth, scraping up any browned bits from the bottom of the pot.
Return the brisket to the pot, cover, and transfer to the preheated oven. Roast for 3 to 4 hours, or until the brisket is tender and can be easily shredded.
While the brisket is cooking, prepare the rice by bringing 4 cups of water to a boil in a medium saucepan. Add 2 cups of brown rice and 0.5 teaspoon salt. Cover, reduce heat to low, and cook until the rice is tender and water is absorbed, about 40-45 minutes.
Once the brisket is done, remove it from the pot and let it rest for a few minutes. Shred the meat using two forks.
Stir lime juice into the cooking liquid within the pot and return the shredded brisket to the pot, mixing well to coat the meat in the sauce.
To assemble the bowls, divide cooked brown rice among serving bowls. Top with shredded brisket, black beans, corn, cherry tomatoes, avocado slices, and a dollop of sour cream.
Garnish with fresh cilantro leaves and serve warm.
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 9323 mg | 405% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 31.8 g | ||
| Protein | 327.3 g | 655% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 658 mg | 51% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 6743 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
